Spiked Coconut Limeade

By Lena AbrahamPublished: Apr 8, 2021

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Andrew Bui

We love a good frozen cocktail, and this coconut number is no exception.

To unlock the delicious concentrated flavor found in citrus skins, we made an oleo saccharum, which isn't nearly as fancy as it sounds. Let us explain: granulated sugar draws the flavorful essential oils out of citrus peels as they sit at room temperature. We love watching the sugar transform into a beautiful syrup, perfect for flavoring seltzer, cocktails, or desserts.

Made this? Let us know how it went in the comment section below!

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Yields:: 2
Prep Time:: 20 mins
Total Time:: 3 hrs 20 mins

Ingredients

For oleo saccharum:

2
large limes
2
large lemons
3 tbsp.
granulated sugar

For cocktail:

4 oz.
silver tequila
4 oz.
cream of coconut
1/4 c.
fresh lime juice
3 1/2
to 4 cups ice
Freshly grated nutmeg, for serving
Lime round, for garnish

Nutrition Information

Calories966 Fat21 gSaturated fat18 gTrans fat0 gCholesterol0 mgSodium88 mgCarbohydrates134 gFiber13 gSugar105 gProtein5 gVitamin D0 mcgCalcium172 mgIron3 mgPotassium674 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Make oleo saccharum: Use a vegetable peeler to remove as much of the peel from your limes and lemons, avoiding the white pith below the skin. Combine all citrus peels and the sugar in a medium resealable container, seal tightly, and shake to coat the peels in sugar. Let sit at room temperature for at least 3 hours, and up to 8 hours, shaking the container occasionally.
2. Step 2When ready to prepare drink, open container and add tequila. Reseal and shake vigorously, until most or all of the sugar has dissolved. Strain mixture through a fine mesh strainer into blender, pressing on citrus peels to release oils.
3. Step 3Add cream of coconut, fresh lime juice, and 3 ½ cups ice (in that order) to blender. Blend until smooth. If a thicker consistency is desired, add more ice and blend again until smooth. Divide into glasses, top with nutmeg, and garnish with lime round.

Andrew Bui

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Lena Abraham

Contributor

Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.